Top 25 Aloo Recipes, Indian Potato Recipes, Aloo Recipe Collection

aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with amazing 15 images. aloo palak is a Punjabi style aloo palak sabzi which is a aloo palak sukhi sabzi. aloo palak is a dry stir-fried Indian sabzi which is made with handful of ingredients! It is super easy to make aloo palak and it can be made in a jiffy. It is definitely in the list of comfort foods. Also, aloo palak recipe is made in number of ways and this is our verion of aloo palak sukhi sabzi. Always a great hit, potatoes and spinach come together yet again, in our Punjabi style aloo palak sabzi. Once you have peeled and chopped the cooked potatoes and chopped the washed spinach, this aloo palak is a breeze to prepare as it simply makes use of readily available spice powders and everyday ingredients. Simple though it sounds, the apt combination of ingredients results in a true tongue-tickler! To make aloo palak we have used minimum spices as spinach and aloo are enough together. Also, you can roll aloo palak in a roti and have it as a wrap or sandwich it between two breads and relish it. As aloo palak sukhi sabzi is dry in nature, it can also be packed as a tiffin treat. You can also blanch and puree spinach and make aloo palak gravy. Enjoy Punjabi style aloo palak sabzi hot with roti, Paratha or puri. Learn to make aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with detailed step by step recipe photos below.

aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images. methi paratha recipe is a Punjabi aloo methi paratha, supremely tasty variant to the very popular aloo paratha. stuffed aloo methi paratha is made from aloo, methi, whole wheat flour and Indian spices which are easily available ingredients. Aloo methi paratha can be relished anytime of the day! Have this versatile paratha for breakfast, lunch, dinner or even as an evening snack. I pack aloo methi paratha for my kiddo's tiffin as it is tummy filling and satiating. Packed with excitement; that describes the Aloo Methi Parathas best of all! aloo methi paratha are sumptuous whole wheat parathas stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curd and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to thealoo methi paratha. Indeed, this is a main course that will appeal to all! Aloo methi parathas would taste even better and finger licking when you smear homemade safed makhan over it and serve with a tall glass of lassi on the side. Enjoy aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with detailed step by step photos and video below.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.

Fun-filled baby potatoes share the stage with calcium rich paneer in this lovely and lively chaat. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients.

aloo tikki recipe | street style aloo tikki | crispy aloo tikki | with 22 amazing images. crispy aloo tikki is a popular Indian street food snack made from spiced mashed potatoes, perfect for a quick bite or as part of a chaat. Learn how to make aloo tikki recipe | street style aloo tikki | crispy aloo tikki | aloo tikki is considered to be an Indian version of hash brown. Made using boiled and mashed potatoes, spices and herbs, these street style aloo tikki are shallow fried or pan fried till perfection until crisp. The crispy exterior of the street style aloo tikki provides a satisfying crunch, while the soft interior is comforting and satisfying. Every bite is an explosion of textures and flavors, making it an irresistible treat for any chaat lover." You can use this aloo tikki recipe to make Aloo tikki chaat or Ragda patties. pro tips to make aloo tikki recipe: 1. Serve the hot tikki patties with your favorite chutneys or sauces, such as mint chutney, tamarind chutney, or tomato ketchup to enjoy its best flavours. 2. You can also pan-fry the tikki patties in a small amount of oil for a less oily version. 3. If you wish you can also add finely chopped mixed vegetables in the tikki mixture for textural contrast. Enjoy aloo tikki recipe | street style aloo tikki | crispy aloo tikki | with detailed step by step photos.

aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images. Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto | aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make. Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat. This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal. Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal. pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving. Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.

The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whichever way you prefer.

The liberal use of coconut and spices leaves you in no doubt that this is a Goanese creation! This delicacy from Goa features potatoes in a tongue-tickling gravy, which is both tangy and spicy. While the gravy gets its tanginess from tomato pulp, the pungency is derived from a special paste of onions, coconut and spices. It is the special way of handling the onions that makes this Goanese gravy very different. The onions are first roasted whole, and then peeled and blended with the other ingredients. This gives a unique, intense flavour to the gravy, which complements the potatoes beautifully. Indeed, Potatoes in Goanese Gravy is a real peppy accompaniment for ladi pav .

A crispy outer and a soft interior, makes stuffed potatoes with paneer a perfect starter! roasted potato cases are stuffed with a delectable mixture of cottage cheese spiced mildly with green chillies and interspersed with cashews and raisins. Sour cream makes a great accompaniment for this delightful snack.

pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with 20 amazing images. pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav is a famous Mumbai street food. Learn how to make Mumbai style pav sandwich. To make pav sandwich, divide the masala into 4 equal portions and keep aside. Heat 1½ tsp of butter on a non-stick tava (griddle), add ½ tsp of garlic chutney and one portion of the prepared masala and sauté on a medium flame for a few seconds. Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides. Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently. Repeat steps 2 to 4 to make 3 more pav sandwiches. Serve the pav sandwich immediately. A very interesting masala pav sandwich Indian snack, which is somewhere mid-way between a regular sandwich and vada pav, but as exciting as both together! Basically, it involves less work than vada pav because you do not need a vada, but it is almost as tasty because it uses garlic chutney and assorted masalas including pav bhaji and garam masalas. The choice of vegetables layered between the pav is also such that you get a balanced texture, with a bit of crunchiness and a bit of juiciness too. Coriander, as always, peps up the whole arrangement, creating a fresh burst of flavours on your palate in Mumbai style pav sandwich! If you are looking for recipes using pav bhaji masala check these out-Pav Bhaji Dhokla, Pav Bhaji, Pav Bhaji Burger, Pav Bhaji Sandwich, Pav Bhaji Fondue, Pav Bhaji Toast, Bhaji Pulao and Chat-Pata Pav. Tips for pav sandwich. 1. You can make the whole experience of this snack more homely by making ladi pav at home too. 2. You can use leftover pav for this recipe, but it should not be very stale. Such pav might break while assembling or cooking. 3. The garlic chutney can be made in advance and refrigerated. 4. Do not saute the masalas too much, else they might burn. 5. Serve this pav sandwich immediately on preparation. Enjoy pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with step by step photos.

aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | 28 amazing images. aloo paneer chaat is a perfect Indian snack for chaat lovers. Learn how to make fried aloo paneer chaat. Fun-filled baby potatoes share the stage with succulent paneer in this lovely and lively potato paneer chaat snack. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients. Quick as a wink to prepare! This delicious chaat is a true winner in terms for appeal and flavour both! To make aloo paneer chaat, heat the oil on a non-stick tava (griddle), add the potatoes and cook on a medium flame for 8 to 10 minutes or till the potatoes are brown from all the sides, while stirring occasionally. Slide the potatoes around the circumference of the tava (griddle). Add the green peas and ginger in the same oil, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, salt, chaat masala, green chillies and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Slide the potatoes back to the centre of the tava (griddle) and toss well with all the other ingredients. Serve immediately garnished with coriander. This chatpata aloo paneer chaat in 15 minutes is unique in a way that it makes no use of chutney, sev and puri which features in most of the chaat recipes. It is perfect for a chat party. You can keep all the ingredients ready and toss in front of your friends and enjoy it hot with them. The slightly chewy yet soft paneer and the interplay with vegetables like potatoes and green peas imparts an amazing flavor and blend of textures. The finely chopped green chillies along with chaat masala turns this potato paneer chaat snack into a peppy and interesting evening treat. Tips for aloo paneer chaat. 1. Ensure that the green peas are about 90% cooked and maintain their crunchy texture. 2. Cut the potatoes and paneer into bite sized pieces. 3. If you wish you can drizzle some dahi and chutney over it. You can also try your hand at other chaats like Moong Sprouts and Potato Salli Chaat and Mixed Sprouts and Green Pea Chaat. Enjoy aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | with step by step photos below.

aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with 24 amazing images. aloo paratha recipe is a whole wheat aloo paratha which is a popular Punjabi breakfast recipe. So popular is whole wheat aloo parathas that I have it as a one-dish meal along with some curds and chopped onions. Luscious whole wheat aloo parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. A dash of amchur powder adds to the tanginess of the stuffing, making the Aloo Paratha a really tasty and satiating dish. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. stuffed aloo paratha taste best when served hot with pickles/aachar and homemade curd, but they may also be carried in a dabba. Learn to aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with step by step photos and video below.

aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.

A homely and simple dish that is sure to satiate you, the Aloo Gobhi ka Pulao is fortified with loads of stomach-friendly veggies. This mildly-flavoured pulao uses minimal spices so as not to irritate your stomach. Even if you have acidity problems, you can enjoy this dish occasionally when you feel like having rice, but make sure you add lots of veggies as suggested here. As it is made in a pressure cooker and uses only common ingredients, it can be made quickly and easily on any day.

This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour. The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well. Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving. You can try other delicious faraali recipes like the Faraali Pattice and Faraali Dosa .

aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images. aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds. The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour. Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it. The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it. Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri. Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below.

aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with 37 amazing images. dhaba style aloo bhuna masala is characterized by its rich, smoky aroma, tender potatoes, crunchy veggies and a generous blend of spices. Learn how to make aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | aloo bhuna masala is a flavorful and aromatic Indian dish featuring potatoes cooked in a rich, spiced gravy. The dish is known for its bold flavors and vibrant colors, making it a popular choice. "Bhuna" in Hindi means "to roast" or "to fry". aloo bhuna masala, refers to a dish where potatoes are roasted or fried in a pan with spices and other ingredients. This cooking technique gives the potatoes a rich flavor and a slightly browned exterior. The crispy exterior of the potatoes, coated in a spicy semi thick masala, gives it a delicious texture, while the tanginess from tomatoes and freshness from cilantro bring balance to the spice. aloo bhuna masala is best served with hot is best served with hot phulkas, butter naan or jeera rice. pro tips to make aloo bhuna masala: 1. You can also use boiled baby potatoes to make this recipe. 2. Instead of finely chopped ginger garlic and green chillies, you can use ginger garlic green chilli paste also, but finely chopped gives a nice mouthfeel. 3. For a richer flavour add butter and fresh cream towards the end. Enjoy aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with detailed step by step photos.

aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with 23 amazing images aloo masala chaat is a popular and super tasty street food snack made with crispy fried potato cubes Learn how to aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | One of the key ingredients in this masaledar chatpata aloo chaat recipe is the masala which has a mix of different spices like dhana- jeera, chaat masala, anardana powder which imparts a fresh and mouthwatering flavor to this dish. aloo masala chaat is tangy, sweet, spicy, salty and can be easily customized according to your taste. Make these finger-licking potato snack in just 15 minutes. Tips to make aloo masala chaat: 1. Enjoy these aloo masala chaat with papdis. 2. Instead of lemon juice you can add chaat masala for the chatpata flavour. Enjoy aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with amazing images.

aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos.

aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images. Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe. The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste. Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below.

dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.